Recipes Paprika-Roasted Leg of Lamb 4.0 (2,226) Add your rating & review Lamb, says Marcus Samuelsson, is one of Africa's most popular meats. Here, he butterflies a leg to help it cook more quickly and rubs it with paprika, ancho chile and ground cardamom—recalling the fiery Mozambique condiment piri-piri. More Lamb Recipes By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. He is a longstanding judge on the hit Food Network show Chopped, head judge of Top Chef Family Style, and Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and his latest book The Rise: Black Cooks and the Soul of American Food. Food & Wine's Editorial Guidelines Updated on November 29, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: 12 Ingredients 3 tablespoons sweet paprika 1 tablespoon pure chile powder, such as ancho or pasilla 1 1/2 teaspoons ground cardamom One 6 1/2-pound boneless leg of lamb, butterflied 2 tablespoons extra-virgin olive oil Salt 6 whole garlic cloves 4 rosemary sprigs 2 thyme sprigs 1 lemon, sliced 1/4 inch thick Directions Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb. Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned. Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve. Suggested Pairing With their gamey notes and firm tannins (more European than Australian in style), South African Shirazes and Syrahs would pair superbly with this spice-roasted lamb. Rate it Print